Ingredients:

  • 1 lb (450g) eggplant, cut into 1-inch cubes
  • 3 tbsp (45ml) neutral oil
  • 1/2 tsp (3g) salt
  • 4 cloves (20g) garlic, minced
  • 1/4 cup (60ml) yellow onion, finely diced
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh parsley or scallions, chopped
  • 1 tsp (5ml) lemon juice or rice vinegar

Instructions:

  1. Cut the eggplant into uniform 1-inch cubes. Toss them lightly with a pinch of salt and let them sit for 2 minutes.
  2. Heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant cubes in a single layer and sear undisturbed for 3–4 minutes until the bottom side is deep brown. Flip and sear other sides until meaty and rich brown.
  3. Lower the heat to medium. Stir in the diced onion and cook for 2 minutes until translucent. Add the minced garlic and black pepper, stirring constantly for 45–60 seconds until fragrant and pale gold.
  4. Remove the pan from the heat. Drizzle with lemon juice or vinegar if using, and toss in the chopped fresh parsley or scallions. Serve immediately.